Abstract: In combination with sensory evaluation and physicochemical indexes, the flavors changes of five Dongpo elbow before and after heated were detected using an electronic nose in this study, with the statistical methods such as principal components and cluster analysis. It was found that the three samples in Sichuan and the two samples in Jiangnan areas showed obvious regional differences before heated, and the similarity of samples between the two regions increased after heated, however, the similarity of the three samples in Sichuan decreased. Furthermore, the cause of this change may be related to its use of ingredients and processing technology.The results of this study lay a foundation for the establishment of flavor fingerprint and standardization production of dongpo elbow.